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Shredded Chicken with Ginger and Cilantro

Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.

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Preparation

Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil.

Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot.

Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl.

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Recent Reviews

Double the sauce, I use a combo of regular sesame and chili oil as I'm cooking for one pepper head (who can add his own heat later) and a little one... So the half and half works for me. I make this regularly, we beef the rolls up with shredded carrots, cucumber, and even thinly sliced peppers and tomatoes. Why not? They are a total crowd pleaser for parties because people make their own and everyone loves the flavor!

Nommy_Nom_Nom from Kenosha, WI /

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Delicious. Had to double the amount of
sauce but not the cilantro. Healthy and
good tasting. Portions are on the small
side.

A Cook from Michigan /

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easy and tasty

kgluk /

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Great recipe with
strong, complex
flavors and a nice
spiciness. You will
probably have to visit
Uwajimaya's or similar
Asian Food store for
some of the
ingredients. Sichuan
peppercorns are
marketed as Prickly
Ash. Also, Lan chi
is "chili paste w/
garlic", no chili-bean
in the name, but still
the ingredient you
want. I also served
this in lettuce
leaves, as it helped
moderate the
spiciness. Leftovers
for lunch will go in
soft corn tortillas.

A Cook from Portland, OR /

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This was a huge hit with my family, and
will become a dinner staple. I made this
mostly as written, except I forgot to buy
Sichuan peppercorns, so I skipped that
and added extra chile oil. I had about
50% more chicken than the recipe called
for, so I doubled the sauce which was just
barely enough. I also added shredded
carrots for texture and color and chopped
peanuts because my husband likes them.
Despite living in Houston, I couldn't find a
mild long red chile, so I used 1 jalapeno
seeded and chopped. I served it wrapped
in butter lettuce.